I have been making a variation of these muffins for years and years but, up until now, they have never been chocolatized. That changed last weekend when I had some berries about to take a turn for the worse and a craving for something chocolate but not super decadent. Without further ado, I introduce you to Chocolate Berry Bites. We all know muffins are usually just dessert masquerading as breakfast food but a mini-muffin? Not quite so guilt inducing, right?
These are adapted from Martha Stewart’s Fresh Berry Muffins. The recipe is pretty old (1995??). I admit I only did a very quick search but I didn’t see the exact recipe on her website. My variation is below. I made both blueberry and cherry and preferred the cherry. I usually use a combination of blueberries and raspberries when I make the full size and I think raspberries would work equally well in these. If you despise filling mini-muffin cups as much as I do just remind yourself that it is easier than working off the calories of a full muffin. Enjoy!
Chocolate Berry Bites
Adapted from Martha Stewart’s Fresh Berry Muffins
- 12/3 c. AP flour
- 1/3 c. cocoa powder
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick of butter
- 2 eggs
- 1 tsp. vanilla extract
- ½ c. milk
- 24 pitted cherries or 2 c. fresh berries
Preheat oven to 350. Grease mini muffin tin or line with paper liners. Sift dry ingredients into medium bowl. In a large bowl, beat the sugar and butter until light and fluffy. Add the eggs and vanilla but don’t overmix. Add the flour and milk alternately, starting with 1/3 of the flour, then ½ the milk, ending with the flour. For berries, fold them into the batter. If using cherries, fill the muffin cups 2/3 to ¾ full and add one cherry to each cup. Starting checking for doneness around 12 minutes. Enjoy!